Virtual Brunch Baking Workshop

Name: Virtual Brunch Baking Workshop
SKU: 626350000000
Price: 40 USD
Availability: InStock

Created by King Arthur Baking

From the experts at King Arthur Baking, this series of pre-recorded online classes teaches you how to bake babka, cinnamon rolls, and other brunch favorites at your own pace.

$40.00

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Made in USA

B Corp

What Makes It Uncommon

Weekend mornings slow down in the very best way when the scent of warm pastry drifts through the kitchen. In this pre-recorded class created by fellow B Corp King Arthur Baking and taught by baker and recipe expert Kye Ameden, brunch baking becomes an approachable and joyful craft. Across a series of on-demand lessons you can watch whenever inspiration strikes, you'll learn how a pair of versatile doughs transforms into bakery-worthy treats that make any morning feel like a special occasion.

Five on-demand video lessons guide participants through the foundations of sweet brunch baking at a relaxed, self-paced rhythm.
Learn to prepare two versatile doughs, a tender sweet dough and a pillowy milk bread made using the tangzhong method.
Turn those doughs into impressive brunch favorites including a raspberry jam braid, chocolate cinnamon babka, and classic cinnamon rolls.
Bonus lesson includes a classic cream scone that rounds out any homemade brunch spread.
Designed for curious beginners and experienced home bakers eager to expand their brunch baking repertoire.
Access the full series anytime after purchase, with videos available for at least one year so you can revisit techniques anytime.
Participants receive an access code after purchase to create a free account and unlock the class on King Arthur Baking’s online learning platform.

Class length: 5 videos totaling 1 hour 15 minutes of lessons
We suggest: No special equipment is required to enjoy the class, but these tools can make the baking process even more enjoyable:
Get A Grip Mixing Bowl
Ergonomic Rolling Pin
Nesting Hearts Bread Warming Set

More Info

About the Maker

created by

King Arthur Baking

location

Vermont

Since 1790, King Arthur Baking has helped generations of bakers turn simple ingredients into something extraordinary. The employee-owned company, based in Vermont, is the oldest flour company in the United States and a founding Certified B Corporation committed to using business as a force for good. Alongside its trusted ingredients, King Arthur Baking has built a vibrant community of home bakers through its extensive recipe library, Baking School, and educational programs designed to share the craft and joy of baking. From beginner-friendly guidance to advanced techniques, their mission is simple: help people bake better bread, pastries, and treats while building confidence and connection in the kitchen. These classes continue that tradition, bringing the expertise of King Arthur?s bakers and educators directly to home kitchens everywhere.

Amber Eisler (Sourdough Baking Workshop)
Amber Eisler is a devoted bread baker, pastry enthusiast, and passionate teacher. As Director of Baking Education at King Arthur Baking, she oversees the company?s Baking Schools in Vermont, Washington State, and online. A graduate of the Culinary Institute of America and a Certified Artisan Baker through the Bread Bakers Guild of America, Amber loves helping students gain confidence with bread baking and discover the satisfaction of mastering classic techniques.

Kye Ameden (Brunch Baking Workshop)
Kye Ameden discovered her love of baking early while working alongside her chef uncle and learning the value of precision in the kitchen. Today she is King Arthur Baking?s Recipe Editor, caring for the company?s collection of more than 2,000 recipes and helping develop its annual Recipe of the Year. Kye brings curiosity, creativity, and a deep appreciation for home baking to every lesson she shares.

Jessica Meyers (Gluten-Free Baking Workshop)
Jessica Meyers has been a King Arthur Baking employee-owner since 2001 and a Baking School instructor for more than two decades. After beginning her career on the Baker?s Hotline, she went on to teach a wide range of classes with a special focus on bread. Her dedication to gluten-free baking grew from a personal connection to celiac disease, inspiring her to develop techniques for flavorful, satisfying gluten-free loaves.